MelCole Recipe Reviews (Pg. 1) - Allrecipes.com (13662870)

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Honey Grilled Chicken

Reviewed: Jan. 1, 2010
Made this tonight as written (added a pinch of salt), but as kabobs under the broiler. They were tender and moist, but they were a little lacking in the flavor department even though I marinated for 4 hours in 1/2 the glaze and used the other 1/2 to mop on during broiling. They were good, but this won't be a "go to" for me.
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Black & White Heart Cookies

Reviewed: Jul. 12, 2009
I did not care for this recipe!!! there's obviously NOT enough flour to make these roll-able, let alone transferable to baking sheet. Take your favorite sugar cookie recipe and dip in semi-sweet chocolate instead.
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7 users found this review helpful

Chocolate Cornstarch Pudding

Reviewed: May 10, 2009
(and a 1/2) If you're having trouble w/lumps, might I suggest the following: whisk together dry ingredients as directed. Then prior to putting on the heat, S-L-O-W-L-Y whisk in the milk... a little bit at a time (kinda like when you're making a roux). The "thick mass" thrashing around in the pot will eliminate all the lumps!
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Creamy Swiss Chicken

Reviewed: Mar. 13, 2009
I don't use cayenne & didn't have mustard seed or seasoned croutons, so I subbed Dijon Mustard and crushed up "stove top" type stuffing mix. Added a pinch of dill weed (as I usually do in any cream recipe) and we thought this was absolute FABULOUS!!Served w/Egg Noodles with the sauce over top and it was a hit in my home. Gone into my recipe box for future retrieval!!
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Brandy Chicken

Reviewed: Mar. 13, 2009
was skeptical due to "sparse" ingredients... but made it for 2. Used 1/2 butter & 1/2 olive oil for frying, then used brandy/milk to deglaze the pan prior to pouring over chix. sprinkled Parm on top. Baked 45 mins @ 350. Tender, moist chix, wonderful taste & texture: whisked a little milk into the gravy to stretch over Egg Noodles. Definitely NOT for those who like hot spice/kick... but for those of us who like good old filling comfort food it's an absolute winner!!! But adding your favorite "heat" to kick it up would be E-Z! Might add a touch of dill weed next time... (and there WILL be a next time!!)
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Mushroom Sauce Baked Pork Chops

Reviewed: Mar. 13, 2009
Made this 2 nites in a row (cooking for 2), one w/pork sirloin "steaks", one w/chicken. Only change I made: Omitted salt and mixed pepper/garlic powder in flour to dredge meat prior to frying. Similar to using a roux, this helped to keep gravy thicker. Baked covered for 45 minutes, uncovered for 20. VERY VERY tasty, meats were tender and jusicy, quick enough to prepare on a weeknite. Hubbie liked chicken more than the pork, but thought the pork was great, too! Highly recommend sticking to the basics of the recipe and avoid trying to "tweak" before trying the recipe as is!!
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